Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

A question for those of you who use and are proponents of the 210 petty:
If space wasn't an issue, would you use a 150mm petty and a 240-270 suji instead? Or do you find the 210 to be just that handy in its own right?
I can see it being a useful utility knife for citrus, shallots, etc. but I have a hard time seeing it being used as a suji. To me even a 240 makes a much more efficient slicer. I'm not tryin to rain on the parade, just lookin for some insight.
Thanks.

A question for those of you who use and are proponents of the 210 petty:
If space wasn't an issue, would you use a 150mm petty and a 240-270 suji instead? Or do you find the 210 to be just that handy in its own right?

No for me personally. Before I got one I was really unsure if I'd ever use it and it quickly became probably my most used knife. It's a sorta unique one, good for so many different things. I use a 270 gyuto and a 210 suji all the time